Berry cake with frosting

Name: Berry cake with frosting
Cook time: 1 h
Total time: 1 h
Yield: 12
Ingredients: 40 g Butter; 100 ml Milk; 1/2 cube (approx. 21 g) Yeast; 200 g Flour; 75 g Sugar; 4 Eggs (size M); 250 g Blueberries; 250 g red currants; 250 g Schmand; 1 package Vanillin sugar; 7-10 Tbsp Icing sugar; 7-10 Tbsp Fat and flour

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 12

40 g Butter
100 ml Milk
1/2 cube (approx. 21 g) Yeast
200 g Flour
75 g Sugar
4 Eggs (size M)
250 g Blueberries
250 g red currants
250 g Schmand
1 package Vanillin sugar
7-10 Tbsp Icing sugar
7-10 Tbsp Fat and flour

Directions

1
Melt the butter and let it cool down. Warm the milk lukewarm. Stir yeast into it. Add flour, 25 g sugar, 1 egg and butter and work into a smooth dough. Cover and leave to rise in a warm place for about 30 minutes. In the meantime, sort out the fruit, wash and drain well. Mix the sour cream, 3 eggs, 50 g sugar and vanillin sugar.
2
Grease a baking dish (26 cm Ø) with removable bottom and sprinkle with flour. Lightly knead the yeast dough on a floured work surface, roll out round (28 cm Ø) and place in the mould. Press the dough at the edge. Spread 400 g fruit in it, pour the icing evenly over it. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 30 minutes. Sprinkle with remaining fruit and bake for another 15 minutes. Serve dusted with icing sugar